Crafted to perfection since 1934

Amaretto and Orange cheesecake

Kris Dronsfield

Rich and indulgent cheesecake for an extra sweet treat

  • 60 minutes
  • Easy


For the Base:

250g Digestives

50g Butter (melted)


For the Filling:

900g Cream Cheese

500ml Double Cream

3 Tablespoon Icing Sugar

1 ½ Teaspoon Vanilla Extract

1 Teaspoon Almond Extract

2 Measures of Amaretto Liqueur

Zest of 2 Oranges


For the Base

1)      Line a 12inch Spring Form Cake Tin with greaseproof Paper.

2)      Crush the biscuits in a food processor or with a rolling pin until they have the consistency of a fine breadcrumb.

3)      Add the Melted Butter to the biscuits and mix until combined, then place into lined tin and smooth out until approximately 1.5cm thick.

4)      Now Place into a Fridge for approximately 30mins.


For the Cheesecake

1)      Pour the Double Cream, Icing Sugar, Almond Extract & Vanilla into a Large Mixing Bowl & Whip until Stiff.

2)      In a Separate bowl whisk the Amaretto, Orange Zest & Cream Cheese until well Combined

3)      Now fold the 2 mixtures together in a figure of 8 motion until well combined

4)      Now spread the mixture onto the base and smooth off the top

5)      Now place into a fridge for approx 2 hours or over night.


 Tip: Once the tin is full, gently knock on a table to try and disperse any air bubbles.

Our bread with really good Manx vintage cheddar is to die for...
Miles Pettit
Miles Pettit, Owner @ Noa Bakehouse, Douglas